| Topic: | Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru,
Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, Shuji Adachi.
(2016). Direct treatment of Isada krill under subcritical water conditions to
produce seasoning with shrimp-like flavor. Food Technology and Biotechnology 54 (3) 335–341.
|
| Link: | doi: 10.17113/ftb.54.03.16.4271 |
| Author: | Assoc. Prof. Pramote Khuwijitjaru, Ph.D. |